Tips

I use vegetable stock, but if you are not a vegetarian or vegan, chicken stock can always be substituted. Add water as needed and season with salt and pepper at the end.

Directions

Add olive oil to a large stockpot and heat over medium. When oil had heated a few minutes, add onion, garlic, celery and carrot and let the veggies soften for 4-5 minutes, long enough for the onion to soften and garlic to release it's scent. Add 1/4 cup of stock, mushrooms and collards. Continue to cook, allowing the collards to wilt and soften. Add another 1/4 cup of stock, remainder of veggies and beans, along with the cans of tomatoes with liquid reserve. stir and bring to a simmer. Continue adding all of the stock, 1/4 cup at a time so as to keep simmer. finish with herbs and spices and set to simmer for 30-40 minutes or until flavor has developed. Add water as needed during simmering. Check potatoes throughout.